Michael Symon's Chicken Francaise

 

 

Michael Symon is one of my favorite chefs and I love his recipes. The only difference I did was I used minced garlic and didn't add capers (if you are a fan of capers you can add 1/3 cup to this recipe)

 

•  1/4 cup evoo
• flour for dredging
• salt and pepper to taste
• 3 boneless skinless chicken breasts ( I used about 6 small chicken thighs instead)
• 2 eggs + 2 tbsp water (whisk together)
• 3 garlic cloves, minced
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 lemon zest and juice
• 6 tbsp parsley
• 3 tbsp butter

1. Heat oil in skillet over medium- high heat
2. Season flour with salt and pepper
3. Lightly coat chicken with flour and dip in egg wash
4. Gently fry until brown on both sides and cooked thoroughly. Remove chicken and set aside
5. Add garlic and deglaze pan with wine, stir with brown spoon.
6. Stir in broth and lemon juice, let reduce for about 2 minutes
7. Add lemon zest, parsley and butter, stir and add chicken back to pan for about a minute and serve.